Chicken & Rice Noodle Soup

Lee Thayer


Asian soups are very easy to prepare and I come up with this soup on a whim. No salt added, fresh ingredients, excellent broth, tender juicy chicken. Delicious soup.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 1 qt
    bean broth
  • 1 qt
  • 2
    chicken breasts, boneless, skinless, cubed
  • 1
    carrot, diced
  • 1 pkg
    baby corn, 8-9 ears, chopped
  • 1 pkg
    buna shimeji mushrooms, 150 grams/5 oz, roots removed, separated
  • 2-3
    spring onions, chopped, white and green
  • 1-2 bunch
    cilantro, chopped
  • 1 pkg
    dry wide rice noodles, 220 grams/8 oz
  • ·
    white pepper, as desired
  • ·
    hard boiled eggs, as desired, for serving

How to Make Chicken & Rice Noodle Soup


  1. Heat the broth and water in a pot until boiling, add the chicken and reduce heat to a simmer. Skim any foam from the broth.
  2. Simmer for about 5 minutes then add the carrot and corn. Simmer for another 10 minutes or until the carrot is just tender.
  3. Add the rice noodles. The noodles are white in the package, when you add them to the hot broth, first they will look like spaghetti, give the noodles a stir to get them separated.
  4. As the noodles cook, they will swell, turn white again, and they take on the flavor of the broth. Continue to simmer until the noodles are just barely tender. Taste the broth and season with white pepper as desired.
  5. Add the mushrooms, spring onion, and cilantro, simmer until the noodles are tender, about 5 more minutes. Remove from heat.
  6. The completed soup, the noodles are tender and flavorful, the chicken is tender and juicy. Taste the broth again, season with additional white pepper as desired. Perfect.
  7. Ladle soup into bowls, add a hard boiled egg, sliced in half, yolks up, serve hot. Enjoy.

Printable Recipe Card

About Chicken & Rice Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Sodium
Other Tag: Healthy
Hashtag: #rice noodles

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